Sunday, April 10, 2011

Pearline's Carrot Cake Supreme

How could you possibly go wrong with a recipe from a sweet lady and champion baker from a small Southern town named Pearline? The only way you could go wrong is to not taste this carrot cake.There are no short-cuts in this recipe, but the blissful orbit you'll go into when you eat this will be worth the time and effort. This cake can make an ordinary day into a special occasion, but this weekend I made it for Jim's birthday. Oh happy day!

Beat eggs and next four ingredients with an electric mixer until smooth. Add flour mixture, beating at low speed until blended.Fold in carrots and next 3 ingredients. Pour batter into prepared pans & smooth evenly.

Bake at 350 degrees for 25-30 minutes or until a wooden pick inserted in center come out clean.

Cool on wire racks.

Spread Cream cheese frosting between layers and on top and sides of cake. Chill cake several hours before slicing. Store in refrigerator.

3 comments:

This looks incredibly moist and delicious! I love cream cheese icing, too. Unfortunately, I can't have wheat flour anymore, but if you can substitute brown rice flour or something for that, I would be all over this cake!

And since it was a special occasion, I'm sure those calories just don't show up anywhere. Right? Jim is spoiled by you today all right!!